Description
A cozy, creamy chicken orzo dish packed with protein and perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 pound chicken breast, diced
- 1 cup asparagus, chopped
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup heavy cream
- Salt and pepper to taste
- Olive oil
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat and add the diced chicken. Season with salt and pepper, and cook until beautifully browned.
- Toss in the chopped asparagus and let it cook for an additional 2-3 minutes.
- Stir in the orzo, and then pour in the chicken broth. Bring everything to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 10 minutes, or until the orzo is tender.
- Stir in the heavy cream and cheese until melted into a creamy sauce.
- Serve warm and enjoy!
Notes
Make ahead and store in the fridge for up to 3 days. Reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg